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Cheddar, Sun-dried Tomato and Zucchini Scones Recipe

August 15, 2012

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

Cheddar, Sun-dried Tomato and Zucchini Scones Recipe | Fake Food Free
 
I’m no stranger to scones. I’ve written about my favorite breakfast pastry a few times in the past. But I rarely make savory scones. 
 
Our zucchini plant just stopped producing this week, so I’ve had plenty to work with this year. When I was trying to use it up, scones seemed a logical choice. I stepped out of my sweet comfort zone, though, and decided to do something a little cheesy and spicy.
 
These scones are great by themselves, but they also make a good base for a breakfast egg sandwich.  If you happen to have a tomato jam, that would dress them up nicely, too. 
 
Cheddar Sun-dried Tomato and Zucchini Scones
Makes 8 to 10 scones
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Ingredients
  1. 2 ½ cups white whole wheat flour
  2. 4 teaspoons baking powder
  3. ½ teaspoons salt
  4. ½ cup cold unsalted butter, cut into cubes
  5. ½ cup shredded zucchini
  6. ¼ cup sundried tomatoes, chopped fine
  7. 1/3 cup shredded cheddar cheese, plus extra for topping
  8. 1 tablespoon hot sauce
  9. ¾ cup + 1 tablespoon 2% or whole milk
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, stir together the flour, baking powder and salt. Add the butter cubes and use a pastry blender or two knives to cut the butter into the flour until it is in pea-sized pieces.
  3. Stir in the zucchini, sundried tomatoes and cheese. Add the hot sauce and milk, and mix ingredients until a dough is formed. Turn the dough out onto a floured surface and knead gently for 1 to 2 minutes.
  4. Shape the dough into a rectangle, about ¾ of an inch thick. Cut into 8 to 10 squares.
  5. Place the squares on a baking sheet. Top each with a small amount of shredded cheese and press it gently into the dough.
  6. Bake 12 to 15 minutes until the cheese and edges are browned and a toothpick inserted into the center of the scones comes out clean.
Fake Food Free https://www.fakefoodfree.com/
 
 
 
Cheddar, Sun-dried Tomato and Zucchini Scones Recipe | Fake Food Free
 Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

Coconut Zucchini Pumpkin Pancake Recipe

July 29, 2012
Zucchini in the garden; pumpkin in the freezer.
 
That’s the current situation at our house.

I went a little crazy with the pumpkin purchases last fall, and now the frozen puree is waiting to be used. With all the tomatoes, peppers and summer squash going wild in the garden, the pumpkin needs to move over so we can create more room in the freezer.

Summer squash and winter squash? It can work, and these pancakes are proved it to me. They are soft and tender with just a hint of that fall flavor that will be in full swing in a few months. 

 

 
 
 
They just happened to end up being vegan if that is your thing, but my husband kindly pointed out that the bacon I served with ours was not. I do like mine with bacon.

And I definitely think these count as having vegetables for breakfast!

 
Coconut Zucchini Pumpkin Pancakes
Yields 10
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Ingredients
  1. 3/4 cup coconut milk
  2. 3/4 cup pumpkin puree (*very thin)
  3. 1/2 cup shredded zucchini
  4. 3 tsp baking powder
  5. 1/4 tsp salt
  6. 2 tbsp mascavo sugar
  7. 1/8 tsp ground ginger
  8. 1/4 tsp cinnamon
  9. 1 cup white whole wheat flour
  10. Toasted, unsweetened coconut for serving
Instructions
  1. In a medium sized mixing bowl, stir together the coconut milk and pumpkin. Add the zucchini.
  2. Next stir in the baking powder, salt, sugar, ginger and cinnamon. Fold in the flour just until all ingredients are combined.
  3. Pour 3 to 4 tablespoons of batter onto a heated non-stick griddle for each pancake. Cook pancakes 1-2 minutes on each side, or until lightly browned and cooked through. Garnish with toasted coconut before serving.
Notes
  1. *I used fresh pumpkin puree from previously frozen so my puree was very thin. If you are using a thicker puree, or a different type of flour, you made need to adjust things to reach the right pancake batter consistency.
Fake Food Free https://www.fakefoodfree.com/
 

 
 
 

Strawberry Recipes

May 15, 2012

A past recap of some of my favorite strawberry recipes on Fake Food Free! As I read this, updating this post comes at a good time! Three years later I’m upgrading to another new camera in a few weeks!

You don’t know how dependent you are on something until it breaks down. For most people this is associated with a car or a washing machine, but for the past week and half, for me, it’s been my camera. I didn’t realize that it was possible to miss a camera, but I do now. I can’t count how many times I’ve seen something I want to photograph and then feel cranky when I remember I can’t do so.

Oh, and did I mention I have also realized how much of a photo snob I am now? I could, of course, use the point and shoot, but then I think – nah, it won’t give me the right depth of field or color. Yeah, it’s that bad.

The camera drama started a little over two weeks ago when my Canon Rebel Xsi body died. I made the decision to upgrade to the 60D so quickly, and the trade in went so smoothly that there was barely a hiccup in my posting. Then I started having problems with the autofocus with the new camera. I called Canon for tech help, and back went the camera for an exchange.

Now it’s been a week, and I’m still waiting…

Instead of keeping these pages blank for too long I thought I would recap some of my favorite recipes from the archives. Our strawberry season is coming to a close, but I know for many it is just starting. So here are a few ways we’ve used strawberries around the Fake Food Free kitchen.

Favorite Strawberry Recipes from Fake Food Free

Strawberry Pecan Pancakes

  
Favorite Strawberry Recipes from Fake Food Free
 

Whole Grain Rhubarb Waffles with Strawberry Butter

 
Favorite Strawberry Recipes from Fake Food Free
 

Strawberry Rhubarb Bread

 
Favorite Strawberry Recipes from Fake Food Free
 

Spring Garden Cobb Salad 

 
Favorite Strawberry Recipes from Fake Food Free 

Easy Fresh Strawberry Ice Cream

 
Favorite Strawberry Recipes from Fake Food Free

Strawberry Rosemary Shortbread

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

Strawberry-Lime Salsa with Homemade Flour Tortillas

May 7, 2012

Strawberry-Lime Salsa with Homemade Flour Tortillas | Fake Food Free

It’s strawberry season! For the second year in a row we’ve been blessed with plants that keep on giving. For the past two weeks we’ve been getting one or more boxes of berries like this almost everyday.

Kentucky Garden Strawberries and a Strawberry-Lime Salsa Recipe | Fake Food Free
 
While I may get overwhelmed with herbs and peppers throughout the summer, that never happens with strawberries. Any that aren’t going in my mouth are going in the freezer!
 
It’s difficult to eat them any way but straight out of the box, but I’ve managed to create a few things that aren’t berries in a bowl or berries in oatmeal. One is this salsa.
 
Strawberry-Lime Salsa with Homemade Flour Tortillas | Fake Food Free
 
I’ve always liked a little fruit in my salsa, but I was introduced to strawberry salsa last year through a recipe program with the Kentucky Proud local food project we have here and Cooperative Extension.
 
I wasn’t sure how I’d like strawberries and tomatoes together, but one bite and I was sold. It’s so good.
 
This is my take on strawberry salsa. I decided to serve it up with some mini flour tortillas. I have been hooked on these tortillas from the Homesick Texan. I’ve made corn tortillas, but I just made these flour tortillas for the first time a couple weeks ago and I’ve made them two more times since! This time I made them much smaller to create an appetizer-sized serving plate for the salsa.
 
Strawberry-Lime Salsa with Flour Tortillas
 
Makes: 24 bite-size snacks
 
Ingredients
 
4 Roma tomatoes, de-seeded and chopped
1 cup diced strawberries
3 green onions, whites and greens sliced
¼ cup fresh cilantro, chopped
Juice and zest of one lime
½ to 1 teaspoon fine ground sea salt
Plain Greek yogurt or sour cream for serving (optional)
 
Prep
 
Combine the tomatoes, strawberries and onions in a bowl. Add the cilantro, lime juice and lime zest. Stir to combine all ingredients. Stir in the salt to taste. Refrigerate for at least 30 minutes before serving.
 
You can find the flour tortilla recipe at the Homesick Texan. When you are ready to cut the dough, cut it into 24 small pieces and follow the instructions provided there. Be sure to roll it very thin. It will puff up during cooking.
 
To serve, top each tortilla with a tablespoon of salsa. Garnish each with a ½ teaspoon of yogurt or sour cream, if using. Serve right away.

Strawberry-Lime Salsa with Homemade Flour Tortillas | Fake Food Free
Strawberry-Lime Salsa with Homemade Flour Tortillas | Fake Food Free

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

Mango Pecan Scones

April 23, 2012

I love Ataulfo mangos. The next best thing to eating them fresh is using them for baking. Try them in these mango pecan scones!
Mango Pecan Scones | Fake Food Free #baking #recipes

 

The best thing about April to October in Kentucky is the constant availability of in-season foods. Whether they are local, or specialty imports, once April comes the growing season starts moving along.

Each food has its time to shine, but it fades quickly. It is difficult to be too sad to see one go, though, as the next one is right around the corner.

For me this year it started with Ataulfo mangos. I took full advantage of their short season by purchasing a full case, something I rarely do. After some coconut sticky rice and fruit salad snacks, I froze a few to enjoy later this summer.

Mango Pecan Scones | Fake Food Free #baking #recipe

 

I decided to reserve the last one for some baking which resulted in Mango Pecan Scones! These whole grain scones were a great way to celebrate the short season for this fruit. I’m sad to see those mangos go, but strawberries are right around the corner!

Mango Pecan Scones
 
Makes: 8 scones
Ingredients
1 1/4 cups white whole wheat flour
2 ¼ tsp baking powder
3 tbsp raw sugar (I use Demerara)
¼ tsp salt
¼ cup raw pecans, chopped
¼ cup cold unsalted butter
1/3 cup mango, puree (about 1 Ataulfo mango)
1 tsp pure vanilla extract
½ cup buttermilk
2 tbsp raw sugar, for topping
 
Instructions
 
Preheat the oven to 400 degrees F.
 
In a medium bowl, stir together the flour, baking powder, 3 tablespoons of sugar, and salt. Add the pecans, and stir to coat them with the flour.
 
Cut the butter into the flour, and use two knives or a pastry blender to mix until the butter is in pea-size pieces and distributed throughout the flour.
 
Stir in the mango, vanilla and buttermilk. Combine until a dough is formed. Turn the dough ball onto a floured surface and shape into a circle, about ½ inch in thickness.
 
Cut like a pie into 8 wedges. Place the scones on a lightly greased baking sheet, or on a baking sheet covered in a silicone mat. Sprinkle with the scones with the remaining raw sugar. Bake 12 to 15 minutes or until the edges begin to brown. Remove from the baking sheet and cool on a wire rack. Serve warm or at room temperature. 
 
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 
 
 
 

Coconut Milk Flap Jacks: CakeLove in the Morning

April 18, 2012

I appreciate a big breakfast. 
I didn’t realize exactly how much until a few months into our time living abroad. I knew that not every country celebrated the morning meal the way we do in the U.S., or in countries such as Ireland or the U.K.  But I was taken aback by the confused looks I got when describing pancakes, omelets, bacon, biscuits, and grits to our new friends. 
Brazil is a bread or pastry and coffee culture when it comes to breakfast. In many ways, I guess we are around here too, except for the weekends. Oh the weekends! Or rather, the weekend breakfast!
So when I get a cookbook that highlights this meal you can imagine my excitement. This time it was CakeLove in the Morning by Warren Brown.
Cake? In the morning? I’m in!
I’ll admit when I first looked through this cookbook, I thought it might be best for a beginner in the kitchen. With recipes such asApple-Cranberry Oatmeal and Zucchini Bread, it provides excellent instruction for the basics.
But then I took a closer look. 
I’ve reviewed one of Warren Brown’s cookbooks before and I used to watch his show on the Food Network. While I remembered that he is a lawyer turned baker, it had escaped me that he has a degree in public health and practiced health care law. 
My point? Upon my closer look at the book, his background in health is evident. 
His recipes have a delightful combination of healthy, whole ingredients from buckwheat flour to yams, and I was even introduced to a new oil that I have yet to explore, rice bran oil. This book would be perfect for health-minded beginners, but it has plenty to keep those of us who cook a bit more interested as well.
Aside from baked goods such as White Chocolate Waffles and Chocolate Chip Bacon Pancakes, there are several savory breakfast recipes, and condiments to go with it all – Dairy-free Butternut Squash Frittata, Breakfast Lasagna (I know! Isn’t that a great idea?), Jalapeno Honey Butter. And you can’t forget cake in the title; there are a few of those too. 
I went with a traditional favorite that had an interesting twist – Coconut Milk Flap Jacks. This whole grain recipe uses whole wheat and buckwheat flours, oats, honey and, of course, coconut milk. 
I am no expert pancake maker, and these turned out beautifully. They were light and fluffy despite the hearty grains. I agree with the recipe description that the pancakes bring the flavor of the Caribbean. That’s why I added a little mango on the side!
This one is perfect for Mother’s Day brunch, and you can serve them with the cookbook on the side because it would make a great gift.

Coconut Milk Flap Jacks

From Cake Love in the Morning by Warren Brown, reprinted with permission for Abrams Books
Serves: 4
1 cup (about 6 ounces) banana, mashed
1 cup coconut milk (or milk)
1 egg
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon vanilla extract
1 cup whole-wheat flour
¼ cup whole rolled oats
2 tablespoons buckwheat flour
1 tablespoon superfine sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon butter or vegetable oil
Cinnamon and Allspice to sprinkle
Preheat the oven to 275 degrees F to keep the finished pancakes warm.
Combine the banana in a medium bowl with the coconut milk, egg, lemon juice, honey, and vanilla extract. Set aside for 5 minutes.
In a large bowl, whisk to combine the whole-wheat flour, oats, buckwheat flour, sugar, baking powder, baking soda, and salt.
Gently fold the liquid ingredients into the flour mixture, but don’t fully combine. Let the batter rest for 10 minutes to soften the oats.
Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil and spread it out.
Using a ¼-cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, after about 3 to 4 minutes. 
Cook for another minute, then remove the pancakes to a heat-resistant plate in the warmed oven.
Sprinkle with a dusting of cinnamon and allspice and serve with warmed maple syrup. 

Disclosure:  A review copy of this book was sent to me by Abrams Books. I was not required to post about it and received no compensation for doing so. I only review books and products that I enjoy enough to have in my own kitchen.  

Barbecue Kale and Onion Pizza

January 31, 2012
I remain a kale fan even a few years after writing this post. The leafy green does beg for creativity and this barbecue kale and onion pizza is the perfect solution.  The kale is braised in beer before being baked over a whole wheat cornmeal crust with barbecue sauce and two kinds of cheese. 

Barbecue Kale and Onion Pizza | Fake Food Free 
We eat so much kale that using the green in creative ways has become the ultimate challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets? I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.
 
The super bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials), if it means I get to make game food. So my latest challenge was to get kale on the super bowl snack table.
 
I think I may have succeeded.
 
What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea. 
 
Kale gives this pizza a hearty twist that really eliminates the need for heavy meats. It’s a great way to switch things up from bbq chicken pizza or standard pepperoni. 
 
Barbecue Kale and Onion Pizza | Fake Food Free
 
Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

Makes: 4 to 6 servings

Ingredients
1 Whole Wheat Cornmeal Crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tablespoon extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch of smoked sweet paprika
¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky Smokin’ Grill)
4 oz. sharp cheddar cheese, shredded
4 oz. whole milk mozzarella, thinly sliced
Crushed red pepper

Prep

Preheat the oven to 425 degrees F.

Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Carefully add the beer. Simmer the kale 3 to 5 minutes, until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan that has been greased with olive oil and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale evenly over the crust. Place the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper, if desired.

Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.


Whole Wheat Cornmeal Crust
Adapted from Spelt Pizza Dough by Food Embrace

Ingredients
1 cup warm water (about 110 degrees F)
1 tablespoon active dry yeast
1 tablespoon mascavo sugar (or brown sugar)
1 cup yellow cornmeal
2 cups white whole wheat flour
1 tablespoon extra virgin olive oil
Additional water: 3 to 5 tablespoons 
Extra olive oil
 
Prep

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom, about 5 minutes.

In the bowl of an electric mixer with a dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add the additional water, 1 tablespoon at a time until the dough comes together and is smooth, but not sticky.
 
Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Place the dough ball back into the bowl and coat it lightly with olive oil.. Allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.
 
 

Barbecue Kale and Onion Pizza | Fake Food FreePin It

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Pumpkin Black Sesame Seed Muffins

January 29, 2012
These tender pumpkin muffins have a nutty flavor and crunch from black sesame seeds. They make a great breakfast any time of year. 
Pumpkin Black Sesame Seed Muffins Recipe | Fake Food Free

I have a few pumpkins stored for the winter; and by stored I mean that they are still sitting in the corner by the front door where they once served as autumn decorations. But this spot is relatively cold and is as good a place as any to store a pumpkin. With the warm winter we’ve had, the garage hasn’t been an option this year. 

Pumpkin Muffins with Black Sesame Seeds

 

Last week I noticed that one wasn’t going to make it through the rest of the winter so it was time to roast it up. With lots of pumpkin in the freezer already I thought I’d better go ahead and use this batch.

I get tired of standard muffin flavors, even pumpkin, so I added some black sesame seeds that were leftover from the Whole Wheat Black Sesame Cookies. Not a bad combination, this pumpkin and black sesame. I can see it paring up again sometime in the future.

Recipe for Pumpkin Black Sesame Seed Muffins | Fake Food Free

 

These muffins use virgin coconut oil, whole wheat pastry flour and raw sugar. Other ingredients such as butter and unbleached AP flour, or even a non-dairy milk, can be substituted if that is how you roll.

Pumpkin Black Sesame Seed Muffins

Makes:  12 muffins

What you’ll need:

¾ cup milk, room temperature
¼ cup cold-pressed, virgin coconut oil, melted
½ cup raw sugar
1 large egg
1/2 cup pumpkin puree
1 teaspoon vanilla
2 teaspoon baking powder
½ teaspoon salt
2 cups whole wheat pastry flour
1 tablespoon black sesame seeds, plus more for sprinkling

How to make it:

Preheat oven to 375 degrees F and lightly grease a 12-muffin tin with some coconut oil.

In a bowl, mix together the milk and coconut oil. Next whisk in the sugar, and the egg until blended. Add in the pumpkin and vanilla. 

Add the baking powder and salt, and gently fold in the flour just until barely blended. Add the sesame seeds, continue to fold just until all ingredients are combined.

Distribute batter into the 12 muffin tins. Sprinkle the top of each muffin with more sesame seeds. Bake 15 to 18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Allow to cool for about 5 – 7 minutes, remove from muffin tin and serve or store in an airtight container.  

 Breakfast recipe for Pumpkin Black Sesame Seed Muffins | Fake Food Free
 
 
Thanks for reading! All images and content are the property of Lori Rice and Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Cookbooks for Christmas: The Fundamental Techniques of Classic Bread Baking

November 1, 2011

If you aren’t quite ready for the holiday season, don’t stop reading. I’m not either. I do, however, have several great cookbooks to review for you that just might get you thinking about gifts for your foodie friends even if that foodie friend is yourself. So I’m beginning a series that will extend through December – Cookbooks for Christmas. If holiday celebrations aren’t a tradition in your house, these books can certainly work for any occasion. As I keep telling my husband, it’s impossible to have too many cookbooks!

When I learned that The Fundamental Techniques of Classic Bread Baking from The French Culinary Institute was available I jumped at the chance to get a copy. Why? Because I need it. Not want it, but desperately NEED it.

Bread and I go way back, but as I’ve mentioned before I can never seem to master exquisite skill at home.

I worked in a bakery for several years. In addition, to customer service and sales, I was the go-to nutrition and ingredient person. Every time a question was asked such as, “How many calories, carbs or protein are in this type?” or “What are the grains in this one?” It would be followed by my coworkers turning to me and saying, “Lori?”

I could rattle off grams and kilocalories followed by an extensive list of grains. Not sure why this type of information sticks with me, but it has a lot to do with why I studied nutrition. Everyone has their thing, and for me, food and nutrition just clicks.

When it came to the actual bread, I was on the oven side of things. Someone else prepared the sponge and dough, while I worked on the kneading team and eventually became a baker.

So…I can definitely shape your loaf and tell you when your bread is done baking.

What I struggle with is measuring your ingredients and making your bread rise correctly.

See, I needed this book.

I haven’t been exposed too much in the way of professional culinary training, speaking specifically about the training provided in this cookbook. This book is science – the flour, the yeast, the sugar. The role of all ingredients required for baking the perfect loaf of bread are explained.

The truth is it might overwhelm someone new to baking. That being said, it also contains essential information that someone new to (or familiar with) baking needs to know. So, I say, take a chance and help educate.

In addition to the abundant information about baking terminology, tools, shapes, cuts and techniques are the recipes. Sigh. The recipes.

French, German and Italian recipes. The real deal with gorgeous photos to accompany many.

Some I was familiar with such as Challah, Rye, Stollen and Panettone . Others were new discoveries like La Mouna, Pane Siciliano Semolina and Landbrot mit Sauerkraut. The last section even covers some gluten-free varieties.

I decided to select one that was fairly straight forward and simple to start with – Pain de Mie Complet.

The process itself could not have been easier. It can be made in a weekend afternoon with little else than letting it rise the appropriate amount of time.

And back to that rising thing.

The result? I really like the flavor of this bread. We’ve been using it for grilled sandwiches and toast this week. I’ll be making it again, along with several other recipes from this book.

However, my result was far from perfect. I needed a bit more puff to my loaf, but otherwise we ended up with a delicious bread. And of course, now I have an excuse to make it again.

Pain de Mie Complet

Reprinted with permission from Abrams Books

Makes 2 loaves
Estimated time to complete: 5½ hours
Improved mix
Desired dough temperature (DDT): 75°F (25°C)

Ingredients

Bread flour    276 grams / 9¾ ounces (Baker’s Percentage 50%)
Fine whole wheat flour    276 grams / 9¾ ounces (50%)
Water    359 grams / 122⁄3 ounces (65%)
Powdered milk    22 grams / ¾ ounce (4.06%)
Unsalted butter    28 grams / 1 ounce (5%)
Cool heavy cream    17 grams / 2⁄3 ounce (3%)
Salt    14 grams / ½ ounce (2.5%)
Fresh yeast    8 grams / 1⁄8 ounce (1.56%)

Total    1000 grams / 2 pounds 31⁄3 ounces (181.12%)
Oil for greasing bowl
Flour for dusting
Butter for greasing pans
1 large egg for egg wash

Equipment

Scale
Digital thermometer
Standing electric mixer fitted with the hook
Large bowl or container
Bowl scraper
Plastic film
Two 9-inch loaf pans
Small bowl
Whisk
Pastry brush
Wire racks

Prepare the mise en place, taking care that the cream is about 60°F (15°C).

Combine the bread and fine whole wheat flours with the water, powdered milk, butter, heavy cream, salt, and yeast in the bowl of a standing electric mixer fitted with the hook. Mix on low speed for about 4 minutes, or until blended. Increase the mixer speed to medium and mix for about 8 minutes, or until the dough is smooth and almost shiny. Check the gluten development by pulling a window. Lightly oil a large bowl or container.

Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 1 hour.

Lightly flour a clean, flat work surface.

Uncover the dough and divide it into two 500-gram / 18-ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.

Lightly butter two 9-inch loaf pans.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each round into a bâtard. Place each bâtard into a prepared loaf pan, seam side down. Cover with plastic film and proof for 90 minutes.

About an hour before you are ready to bake the loaves, preheat the oven to 350°F (177°C).

To make the egg wash, combine the egg with 14 grams / 1 tablespoon water in a small bowl, whisking to blend.
Uncover the dough and, using a pastry brush, lightly coat the top of each loaf with the egg wash.

Transfer the loaves to the preheated oven. Bake for 35 minutes, or until the crust is golden brown and shiny and the sides are firm to the touch.

Remove from the oven. Then, turn the loaves from the pans and transfer to wire racks to cool.

Disclosure: A review copy of this cookbook was sent to me free of charge. I was not required to post about it and received no compensation for doing so.

Banana Bourbon Scones with Walnuts

October 17, 2011

I seem to be big on adding spirits to my breakfast pastries. I justify this by considering them brunch-friendly. I mean, you break out the champagne or vodka at breakfast and people will look at you like you are a weirdo. Name your breakfast brunch and they’ll have a glass with you.

I experimented with bourbon in my scones back in April for Derby with Mint Julep Scones. I was happy with the result, so when those oh-so-common brown bananas were staring at me from the counter, scones came to mind, followed by bourbon.

Banana Bourbon Scones with Walnuts | Fake Food Free

With these scones, I cooked the banana down with butter and bourbon, caramelizing it just a bit. That went into the white whole wheat flour and I added a little crunch with walnuts. These scones are pretty sweet on their own, but for a little seasonal flavor I did a very light drizzle of a maple glaze.

Once again, don’t be afraid to have a little bourbon for breakfast.

Banana Bourbon Scones with Walnuts | Fake Food Free

Banana Bourbon Scones with Walnuts

Makes: 6 to 8 scones

Ingredients

 

1 overripe banana
1 tbsp unsalted butter
2 tbsp Kentucky bourbon
2 cups white whole wheat flour
2 tsp baking powder
2 tbsp Demerara sugar
½ tsp salt
¼ cup unsalted butter, cold and cubed
¼ cup walnuts, chopped
1-2 tbsp milk or cream

Glaze (optional):
3 tbsp confectioner’s sugar
1 tbsp maple syrup
Milk

Prep

Preheat the oven to 400 degrees F. In a skillet over medium-high heat, melt the butter. Add the banana and mash with the butter. Pour in the bourbon and cook, stirring often, for about 3 minutes. Set aside

In a mixing bowl, combine the flour, baking powder, sugar and salt. Add the butter and blend with a pastry blender or fork until the butter is in pea-size pieces throughout the flour.

Pour in the banana mixture and stir until incorporated. Add the walnuts. Slowly add the milk or cream a tablespoon at a time until a dough forms. It should be firm enough to roll out for cutting the scones.

Place the dough on a floured surface and use your hands (or a rolling pin) to press it out to about ¾ inch thickness. Use a biscuit cutter or drinking glass to cut out the scones. Place on an ungreased baking sheet.

Bake for about 15 minutes, until the scone begins to brown and is firm in the center. Remove from the oven and place on a cooling rack. 

To glaze, mix the confectioner’s sugar with the maple syrup in a small dish. Slowly add milk, one teaspoon at a time, until a thin, drizzling consistency is reached. Drizzle over cooled scones and let set before serving.

Banana Bourbon Scones with Walnuts | Fake Food Free
 
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